Last Day

I missed yesterday,

not because I was shopping,

but because Scott is using our computer to do homework 

and has been doing TONS of research.  

So what was I grateful for?

I was grateful for a lovely weekend and spending it with these two.

They have been great this weekend.

They have worked hard, made me laugh, and even played a game or two.

Love them.

Now, for the last day of the month.

Whenever we have the kids home, I pick a morning and make sourdough pancakes.

My grandma used to make us sourdough pancakes when we would go visit,

and my grandpa would make them when we camped.

He made them in a cast iron skillet over a fire.

The man was amazing.

So making these crepe like pancakes with our own syrup is a treat 

and it brings back good memories.

 Here is the sourdough starter and pancake recipe.  

Sourdough Starter:

2 cups flour
2 cups warm water
1 dry yeast pkg.

Combine in a bowl and cover.  Leave out overnight.  The next day take out 1 to 1/ 1/2 cups into a pint jar with a tight fitting lid.  Refrigerate until next use.  The remainder of the starter can be used to make pancakes --- the first batch will be slightly thin.

To Make Pancakes:

Take the starter jar and empty it into a bowl. 

 Add 2 cups flour and 2 cups milk.  

Let stand covered overnight or about 12 hours.

  

BE SURE TO TAKE OUT 1 TO  1 1/2 CUPS AND REFRIGERATE AGAIN.  

To the remainder add

 
1 ½                  3                      6                     Tbl. butter
1/8                   1/4                   1/2                   tsp salt
1                      2                      4                      tsp baking soda
1                      2                      4                      tsp   rounded p baking powder

1 ¼                  2 1/2                5                      Tbl. sugar
1                      2                      4                      eggs.

8-ish                16-ish               30-ish                yield pancakes

Stir well with a wire whip and spoon onto griddle.

To make your syrup:

  

1 cup corn syrup

1 cup water

1 cup brown sugar

1 cup white sugar

Combine all in a 2 quart sauce pan and bring to a boil.  Boil until it is clear, it won't take long, and serve warm.  Save in an air tight container in the refrigerator.